chicken (¼ chicken per person)
crushed garlic (1 tsp per person)
fresh rosemary, chopped (½ tsp per person)
coursely ground pepper
powdered garlic
dry rosemary
bit of olive oil
WHOLE cloves garlic (5 WHOLE cloves per person)
fresh rosemary sprigs (one sprig per person)

1. Stuff crushed garlic and chopped fresh rosemary under the skin of the chicken.
   
   
2. Sprinkle the outside of each piece with coursely ground pepper, powdered garlic, dry rosemary, and a bit of olive oil.
   
   
3. Put the chicken into a cast iron pan with 5 WHOLE cloves garlic and one sprig of fresh rosemary for each person.
   
   
4. Put into 500 F oven and turn down immediately to 350F; bake for about 45 min.
   
   

The garlics should get brown, as you want them to carmelize. The rosemary also gets brown and crispy when roasted and is a delicious accompaniment.

Or you can barbecue the chicken instead. Skewer the garlics and paint with a little oil. (But the rosemary sprigs won't work on the barbecue.) This recipe would probably work with game hens just as well.

Serve with a good rich red wine, crusty bread and dilled green beans.